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Cereal grains are the major source of both protein and calories in the world. In this regard bulgur is an ancient wheat food of Near Eastern origin. USDA engineers in the Agricultural Research Service have developed it as part of a national effort to increase the use of wheat domestically and in foreign lands under the Foods for Peace Program. Reportedly, bulgur cereal keeps well, but there are few systemized storage studies available which relate sensory testing with storage life to this product The aim of this study, sponsored by the Defense Civil Preparedness Agency, was to perform this task using as products a 100% bulgur wheat cereal and an 85% bulgur/15% soy grits, defatted, toasted blend. These were air and nitrogen packaged in 401 × 411 cans, stored for 0, 1, 3, 6, 9, 12, 18 and 24 months at 38° C, withdrawn, and evaluated at these designated times. Studies indicate that these products are very stable, even when stored in air packs. In a presoaked, uncooked bulgur cereal served at 21° C sweetening with a minimum of 6% sugar raised its acceptance significantly to a more desirable level, nearly comparable to its cooked counterpart. Other product data are discussed including a low cost presweetened bulgur wheat product formulation.

IS. SECURITY CLASS. Co' thlm report.) Unclassified ISc. OECLASSIFICAPON/OOWNGRACING SCHEDULE IS. DISTRIBUTION STATEMENT (ol thlm Report) Approved for public release. Distribution un?.?-iited. 17. DISTRIBUTION STATEMENT (ol In. «batrccf «it.r.d in Block 30, II dllUrtnt from Rmport) 18. SUPPLEMENTARY NOTES M-KEY WORDS (Continue on rmvmt»m mid» it nmc**amry and identity by block number) ^k SUGARS FRUCTOSES SIRUP HIGH FRUCTOSE SYRUP IMITATION MAPLE SYRUP 20. ABSTRACT (Continue on r***r.. »irf» II n«c»»««Tr «nd identity or llock number) Rgpl3Cemelit Of SUfiEr SVTUD with high fructose syrup in imitatior maple syrup (Type VIII of Federal Specification JJJ-S-351) was highly successful. High-fructose 3yrup is known commercially as TSOSWEET-100 or its equivalent ISOMEROSE. This formulation change can result in savings without sacrificing quality because of the high cost of sugar. This ingredient charge can save the government approximately $l4Ö t 000/year. The of the Drci'ict (3 times from 38 C, to UZ to I crystallization or turbidity in the product.